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PANAMA SAVAGE PACAMARA AMBRETTA

PANAMA SAVAGE PACAMARA AMBRETTA

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Regular price RM80.00
Regular price Sale price RM80.00
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The Protokol

Panama, a gem in Central America, is famous for producing some of the best coffee in the world. At the heart of this reputation is Savage Coffee, a standout brand founded by Jamison Savage, who is known for bringing innovative coffee-making techniques like carbonic maceration to the specialty coffee industry. More than just producing great coffee, Savage Coffee also supports local farmers by helping them create high-quality coffee, even if they don’t have the right facilities.

Under the Savage Coffee name, Jamison carefully selects coffee varieties and processing methods to bring out the best flavors from the region. One such example is Pamara Ambretta, made from the Pacamara varietal, a rare hybrid of Maragogype and Pacas. Pacamara combines the strengths of its parents, offering a balance of Typica’s clean structure and Bourbon’s rich flavor. It’s loved for its juicy taste, smooth texture, and subtle herbal finish.

Pamara Ambretta delivers a unique flavour experience, blending the sweetness of kelulut honey and caramel with a bright, tangy kick that’s refreshing and lively. The natural process brings out its herbal and fruity notes, leaving a lasting impression of dark cherry jam and the soft, woody aroma of sandalwood. You’ll also catch hints of dried mango and other tropical flavours, making this coffee a true showcase of Panama’s finest. It’s a deliciously smooth and memorable way to enjoy specialty coffee.

The Producer

Jamison Savage, the founder of Savage Coffee, is widely recognized as the mastermind behind the renowned Finca Deborah coffee estate. While Finca Deborah is all about crafting high-end specialty coffees with rare varietals like Geisha, Pacamara, Sidra, and SL-28 using experimental processes, Savage Coffee has a different mission. It’s Jamison’s way of supporting small-scale farmers in the region who lack advanced facilities to produce great coffee. Savage Coffee buys fresh coffee cherries from these farmers and uses their expertise to process them in innovative ways, including carbonic maceration, anaerobic, natural, and washed methods.

One of Jamison’s most groundbreaking contributions to the coffee world is the carbonic maceration process, inspired by techniques used in winemaking. Collaborating with Sasa Sestic of Ona Coffee, Jamison adapted this method for coffee, focusing first on the Geisha varietal. After years of refining, this process helped secure a win at the 2015 World Barista Championship, shaking up the specialty coffee scene.

This innovation opened the door to new possibilities in coffee processing, elevating flavor profiles to unprecedented levels. Today, we’re thrilled to offer the Savage Coffee collection, bringing you a taste of this revolutionary approach and a piece of coffee history.

    • Cupping Score 90.50pts

      Fragrance
      winey, flowery, violet, raisin, chocolate, blueberry, cacao, clove, blackcurrant

      Aroma
      honey, chrysanthemum, raspberry, grape syrup, blueberry candy, morning glory, french rose, chocolaty

      Flavour
      hints of rum, grape, blueberry, cola, sparkling cherry, dark cherry, guava, fig, light syrup, lemon meringue, hibiscus, roselle

      Aftertaste
      juicy, lingering, red berries finishing

      Acid
      medium high | citric> malic acidity, dark cherry, ripe raspberry acidity

      Body
      medium | juicy, sweet, candy texture

      Balance
      pointed, high flavour clarity, structured, composed, progressive, deep layering

      Overall
      intense honey sweetness with complex dried fruits and berries flavour
    • Roasting Schedule

      Cut-off order 3:00 p.m. Sunday and 3:00 p.m. Wednesday

      Retail and Wholesale Order
      Roasting on every Monday and Thursday

      Delivery on the next day
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Connect coffee world through ethically sourced and hand crafted coffee

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